Maltagliate with Borlotti, Shallots and Arugula

1. 1

   Cut pasta into funny shapes and set aside.

2. 2

   Bring 6 quarts water to boil and add 2 tbsp.

3. 3

   salt.

4. 4

   In a 12- to 14-inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, 8 to 10 minutes.

5. 5

   Add beans and red wine and reduce liquid by half.

6. 6

   Add Parmesan and remove from heat.

7. 7

   Drop pasta into boiling water and cook until tender, 3 to 4 minutes.

8. 8

   Drain and toss into pan with beans.

9. 9

   Return to heat and toss to coat.

10. 10

    At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.